Kerrygold Dubliner Cheese Boxy

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Even though St. Patrick’s day is over it doesn’t mean we can’t enjoy a delicious little Irish treat.  I was doing some research on traditional Irish dishes, and Boxy seemed like it would work for this post.  I partnered up with Kerrygold cheese to make this recipe.  A traditional Boxy is just potato based, but I went ahead and gave it a little twist adding the Kerrygold dubliner cheese and corned beef.  The only problem you will have is keeping your hands off of these; because they taste so amazing.  Enjoy them any time of day.

Ingredients:
2 raw potatoes, peeled & shredded (squeeze all the starchy moisture out of the potato)
2 cooked potatoes, peeled and shredded
Salt & pepper, to taste
2 tablespoons all purpose floor
1/4 cup corned beef, diced
1 cup Kerrygold Dubliner cheese, shredded
3-4 tablespoons canola oil, for frying
Horseradish mustard, for dipping and optional
Chives, diced for garnish

Preparation:
In a large bowl take the shredded potatoes, flour, cheese, s & p, and corned beef and toss together.  Now take about 1/4 cup of the mixture and form patties.

On medium to high heat add canola oil to a skillet.  Place the patties gently into hot oil.  Don’t over crowd the skillet. Takes about 4 minutes per side or until golden and crispy.

Serve with horseradish mustard and diced chives.  Enjoy

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Guinness Chocolate Pudding

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St. Patrick’s day is upon us. This recipe is great for the festivities. Guinness is a great stout beer with which to cook. The flavors of chocolate and beer really compliment each other in this pudding. Making pudding from scratch isn’t as complicated as some may make it seem. Get ready to enjoy some great flavors.

Ingredients:
1 cup sugar
6 eggs
14.9 oz Guinness Stout beer
3 cups heavy whipping cream
1 1/4 cups chocolate chips
1/2 teaspoon vanilla extract

Preparation

In a medium bowl whisk together eggs and sugar. Add half of beer to mixture and stir. Set aside.

Next in a medium saucepan on medium heat, add heavy cream and remaining beer. Whisk occasionally until it comes to a simmer.  Remove from heat and add chocolate chips, stir until chocolate melts. Now take the chocolate mixture and add to the eggs. Remember to keep rapidly whisking while doing this as you don’t want the eggs to curdle (You need to temper the eggs).

Pour mixture through a sieve to remove an clumps and to make the mixture creamier and smooth. Next place into serving dishes. Refrigerate for 1 hour or overnight.

Food Mashups with Tony Luke, Jr featuring Homemade Delish

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To all my foodies, chefs and cooks out there this is such a fun website and show of which to be part.  I had the honor of being Food Mashups 1st guest.  My mashup is a twist on the traditional eggs benedict.  I present to you the Brazilian Benedict, it’s a great way to amp up the benedict.  Make sure to checkout the website and my appearance on Food Mashups.  Go ahead and get creative with your food.

Here is the link to my episode http://foodmashups.com/brazilianbenedict/

 

 

Tuna and Avocado Patty

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I love to make different kinds of patties from black bean to fish patties. This recipe is awesome especially if you’re on a health kick, gluten free or dairy free diet. This tuna  patty consists of all healthy alternatives. The patty is super moist because of the avocados.  It’s another great meal if you’re on the run. Now let’s get started.

Ingredients:
2 cans tuna, in water
1/3 cup almond meal
1/2 cup flaxseed meal
1 avocado, chopped
1/2 teaspoon cayenne pepper
1/4 teaspoon paprika
Pinch black pepper
Zest of 1 lemon
1/3 cup parsley, chopped
1/4 cup chives, chopped
1-2 tablespoons coconut oil, for frying

Preparation:

In a large bowl combined all of the above ingredients until well incorporated. Next make the desired size patty.

In a medium skillet on medium to high heat add coconut oil. Now place the patties on the skillet. Cook for about 3-4 minutes per side until golden brown and crispy. Serve with a cabbage salad and a tomatillo salsa.

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Roasted Pineapple

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Did you ever think about roasting fruit? I think roasting fruit really brings out the sweetness of it. This dessert is a great way to enjoy fruit in the winter months. In the summer we usually grill our fruits because we want to avoid having the oven on. These pineapples came out perfect. I made some homemade mint and lemon whip cream. But feel free to enjoy it on its own or with a scoop of your favorite ice cream.

Ingredients:
Pineapple, peeled and cut into chunks
1/3 cup brown sugar
Pinch salt
1 tablespoon ground cinnamon
1/2 teaspoon lemon zest

Preparation:
Preheat oven to 400 F degrees

Toss pineapple chunks with brown sugar, salt, cinnamon and lemon zest. Place on parchment paper atop of baking sheet. Roast for 15 to 20 minutes. Half way through turn pineapples.

Place on serving dish and enjoy.

Homemade lemon and mint whip cream

Ingredients:
1 cup heavy whipping cream
2 tablespoons powdered sugar, more to taste
6 mint leaves, chopped
1/2 teaspoon lemon zest

Preparation:

Place a medium bowl in the freezer for about 5 minutes.

Now that the bowl is cold, add all the ingredients to the bowl. Using a standup mixer or hand mixer beat on high speed for about 3 to 4 minutes until you have firm stiff peaks. Serve with you favorite dessert.

Easy Stir Fry

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This is a fast and easy stir fry to  make when you’re in a hurry.  It’s a healthier fake out on Chinese take out. You can add your favorite vegetables to this mix. If you would like you can pair this up with some rice or noodles. I hope you enjoy.

Ingredients:

1lb Chicken breast, cut into strips
1 yellow bell pepper, cut into strips
4 broccoli florets, chopped
3-4 cauliflower florets, chopped
3 tablespoons sesame oil
3-4 tablespoons low sodium soy sauce
3 large garlic cloves, finely sliced
1 tablespoon ginger, grated
1/4 cup scallions, chopped, optional for garnish
Salt & pepper, to taste
3 tablespoons coconut oil
1 jalapeño, diced, optional for spice
1 cherry chili pepper, diced, optional for spice

Preparation:

In a medium bowl take sliced chicken, soy sauce, sesame oil and pepper and toss together.

Place a large skillet on high heat. Add 1 tablespoon of coconut oil. Gently add the chicken to skillet and let fully cook. Remove chicken on to a plate.

Take remaining coconut oil and add to same skillet. Now add the veggies, garlic, s&p, jalapeño, cherry chili pepper and ginger. Sauté for about a minute or two. Add the chicken back to the skillet with veggies toss everything together. Lastly add the scallions. Serve.

Cherry Cordial Cocktail

homemade delish:

Valentine’s day is right around the corner. Here is a great cocktail to make for your sweetie.

Originally posted on Homemade Delish:

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Valentine’s day is fast approaching. The hubby and I always do something fun at home.  We cook a nice dinner and enjoy it after the kiddies go to bed.  Usually we have some champagne or wine. But I think this year we will be enjoying some cherry cordial cocktails that the hubby made.  I went ahead and garnished with a cherry and some shaved dark chocolate. Perfect for a night of romance. Happy Valentines day!!

Ingredients (for 1 serving):

2 shot glasses of Chocolate Red Wine

1 shot glass of Cherry Vodka

Ice

Cherries,garnish

Shaved Dark chocolate, garnish

Preparation:

Place ice, vodka and chocolate wine in shaker. Pour into glass and garnish.

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Blueberry Tortilla Dessert

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I found that this dessert is super easy to make when you’re just not in the mood to sit there and make things from scratch.  Also you can put some of those leftover tortillas to good use.  To make the filling even easier, you can just use your favorite jam or jelly.  I made the filling from scratch because I had lots of blueberries.

Ingredients:

4 tortillas
8 tablespoons unsalted butter
1 tablespoon cinnamon
2 tablespoons sugar
1/3 blueberry jam/jelly per tortilla, homemade or store bought
Powdered sugar, optional for dusting

Preparation:

Preheat oven to 400 degrees.

Place a piece of parchment paper on baking sheet. Place 2 tablespoons of butter per tortilla in the oven to melt.

Mix cinnamon and sugar together in a small bowl.

Once butter is melted take out of the oven and sprinkle on cinnamon and sugar.  Take tortilla and rub it over melted butter, cinnamon and sugar.  Add the jelly/jam atop of tortilla and place in the oven for about 5-6 minutes until crust is golden brown.

2015 PHS Philadelphia Flower Black Tie Preview Party

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On Friday, February 27, PHS will host the 2015 PHS Flower Show Preview Party, an elegant evening offering exclusive access to the world’s largest indoor floral exhibition. See the sprawling acres of exhibits and intricate displays of expert designers, locally and internationally honored, before the show opens to the public.

Don’t miss Philadelphia’s hottest ticket in town!

Whether you are looking for an elegant “date night” or a unique backdrop to entertain clients, the Preview Party sets the stage, and the After Party makes dancing shoes a must.

You and your guests will be transported to Hollywood at this star-studded, once-in-a-lifetime event.

All proceeds from the 2015 Preview Party support PHS and its acclaimed programs like PHS City Harvest that helps feed area families in need. 

Unable to attend? Please consider the impact a donation would have on the families and residents of the city of Philadelphia and surrounding areas. To make a contribution, please visit our Preview Party Donation Page. I hope to see you there. For more information please visit http://phsonline.org/events/preview-1

Ribbon Asparagus Salad

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Seems like everyone is still on the kick on eating healthy this year. I have been trying to add more raw veggies into my diet. This asparagus salad has become a favorite in my house. Not only does it look beautiful, but it tastes amazing and refreshing. The salad goes great with a side of homemade soup. You can top also it with pretty much anything. I used shaved parmesan and toasted pine nuts.  Enjoy!

Ingredients:

10-15 large asparagus spears, trimmed
Pine nuts, toasted
Parmesan cheese, shaved for garnish
Salt & Pepper, to taste
1/4 cup extra virgin olive oil
1/4 cup lemon juice

Preparation:
Take 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin ribbons. Add ribbons to a medium bowl. Next add pine nuts, olive oil, s&p and lemon juice. Toss together place on serving dish and top with shaved Parmesan cheese.